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Mengenal Kuliner “Kanton” Dari Guangzhou, China

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Mengenal Kuliner “Kanton” Dari Guangzhou, China MENGENAL KULINER “KANTON” DARI GUANGZHOU, CHINA TUGAS AKHIR Diajukan untuk memenuhi salah satu syarat dalam menempuh Ujian Akhir Program Diploma III Oleh: INDIRA NATASYA Nomor Induk: 201319593 JURUSAN HOSPITALITI PROGRAM STUDI MANAJEMEN TATA BOGA SEKOLAH TINGGI PARIWISATA BANDUNG 2016 KATA PENGANTAR Segala puji dan syukur penulis panjatkan kepada Allah SWT atas limpahan rahmat dan hidayah-Nya yang tak terhingga penulis dapat menyelesaikan Tugas Akhir Food Presentation dengan judul “MENGENAL MAKANAN “KANTON” DARI GUANGZHOU, CHINA”. Tugas Akhir ini merupakan salah satu persyaratan akademis dalam menyelesaikan pendidikan program Diploma III Program Studi Manajemen Tata Boga Jurusan Perhotelan di Sekolah Tinggi Pariwisata Bandung. Dalam penulisan Tugas Akhir ini, penulis mendapat bantuan dari berbagai pihak, baik secara moril maupun materil. Untuk itu penulis ingin sekali mengucapkan banyak terima kasih kepada: 1.! Bapak Dr. Anang Sutono, MM.Par., CHE. Ketua Sekolah Tinggi Pariwisata Bandung. 2.! Bapak Drs. Alexander M. Reyaan, MM. Selaku Kepala Bagian Administrasi Akademik dan Kemahasiswaan Sekolah Tinggi Pariwisata Bandung. 3.! Ibu Ni Gusti Made Kerti Utami, BA.,MM.Par.CHE selaku Ketua Jurusan Hospitaliti Sekolah Tinggi Pariwisata Bandung. 4.! Bapak Mochamad Nurrochman, S.Sos, M.Pd. selaku Ketua Program Studi Manajemen Tata Boga Sekolah Tinggi Pariwisata Bandung. 5.! Ibu Nur Komariah, S.Sos., MM. Selaku pembimbing I yang telah berkenan meluangkan waktu, serta banyak memberi gagasan-gagasan berikut koreksi yang sangat membatu penulis dalam penulisan Tugas Akhir ini. 6.! Bapak Rusna Purnama, SE., MM. selaku pembimbing II, yang telah memberikan bimbingan dan arahan kepada penulis. 7.! Seluruh Dosen Program Studi Manajemen Tata Boga Sekolah Tinggi Pariwisata Bandung. 8.! Orangtua dan keluarga penulis yang telah memberikan dukungan moral dan materi dari awal hingga akhir pembelajaran penulis. 9.! Rekan – rekan seperjuangan, Mahasiswa Program Studi Manajemen Tata Boga 2013 Sekolah Tinggi Pariwisata Bandung, khususnya Kepada Reny Stefany, Raynaldo, dan Muhammad Ridwan yang selalu membantu, dan memberikan motivasi terhadap penulis. 10.! Kepada Nizam Satria Gayo S.H yang telah memberi motivasi terhadap penulis sehingga penulis dapat menyelesaikan Tugas Akhir ini. 11.! Semua pihak yang tidak dapat penulis sebutkan satu persatu. Akhir kata penulis berharap agar tugas akhir ini dapat memberikan suatu manfaat yang berguna bagi kepentingan bersama. Bandung, Desember 2016 Indira Natasya DAFTAR ISI Halaman KATA PENGANTAR... .................................................................... i DAFTAR ISI ...................................................................................... iii DAFTAR TABEL .............................................................................. v DAFTAR GAMBAR ......................................................................... vii BAB I PENDAHULUAN 1.! Latar Belakang ............................................................. 1 2.! Usulan Produk ............................................................... 4 3.! Tinjauan Produk ............................................................ 6 a.! Tema Produk ..................................................... 6 b.! Standard Recipe ................................................ 8 c.! Purchasing List .................................................. 15 d.! Recipe Costing dan Dish Costing ..................... 17 e.! Selling Price ...................................................... 18 f.! Kandungan Gizi ................................................ 22 4.! Lokasi dan Waktu Penelitian ....................................... 29 BAB II PELAKSANAAN PRA KEGIATAN PRESENTASI PRODUK 1.! Perencanaan Kegiatan Pra Presentasi Produk ................ 30 a.! Working Plan ..................................................... 30 b.! Time Table ......................................................... 33 c.! Daftar Kebutuhan Bahan ................................... 34 d.! Daftar Kebutuhan Alat ....................................... 37 2.! Pelaksanaan Kegiatan Latihan Presentasi Produk ......... 38 3.! Hambatan/Kendala ....................................................... 59 BAB III PELAKSANAAN KEGIATAN PRESENTASI PRODUK 1.! Proses Kegiatan Persiapan/Mise en Place ..................... 60 2.! Proses Kegiatan Presentasi Produk ................................ 62 3.! Evaluasi Tim Penguji ..................................................... 66 BAB IV KESIMPULAN DAN SARAN 1.! Kesimpulan .................................................................... 68 2.! Saran ............................................................................. 69 DAFTAR PUSTAKA ........................................................................ 70 BIODATA PENULIS ....................................................................... 71 DAFTAR TABEL No. Judul Tabel Halaman 1.! Standard Recipe Jiao Zi ..................................................................... 10 2.! Standard Recipe Chili Oil .................................................................. 11 3.! Standard Recipe Black Fungus Soup ................................................. 12 4.! Standard Recipe Steamed Sea Bass ................................................... 13 5.! Standard Recipe Nasi Putih ............................................................... 14 6.! Standard Recipe Quail Eggs Chop Suey ............................................ 14 7.! Purchasing List Tugas Akhir Food Presentation ............................... 16 8.! Recipe Costing Jiao Zi ...................................................................... 19 9.! Recipe Costing Chili Oil ................................................................... 19 10.! Recipe Costing Black Fungus Soup .................................................. 20 11.! Recipe Costing Steamed Sea Bass .................................................... 20 12.! Recipe Costing Nasi Putih ................................................................ 21 13.! Recipe Costing Quail Eggs Chop Suey ............................................ 21 14.! Dish Costing Food Presentation ........................................................ 22 15.! Kandungan Gizi Jiao Zi .................................................................... 25 16.! Kandungan Gizi Chili Oil ................................................................. 26 17.! Kandungan Gizi Black Fungus Soup ................................................ 26 18.! Kandungan Gizi Steamed Sea Bass .................................................. 27 19.! Kandungan Gizi Nasi Putih .............................................................. 27 20.! Kandungan Gizi Quail Eggs Chop Suey ........................................... 28 21.! Working plan Pembuatan Jiao Zi ..................................................... 31 22.! Working plan Pembuatan Chili Oil ................................................... 31 23.! Working plan Pembuatan Black Fungus Soup ................................. 31 24.! Working plan Pembuatan Steamed Sea Bass .................................... 32 25.! Working plan Pembuatan Nasi Putih ................................................ 32 26.! Working plan Pembuatan Quail Eggs Chop Suey ............................ 32 27.! Time Table ........................................................................................ 33 28.! Kebutuhan Bahan Jiao Zi .................................................................. 34 29.! Kebutuhan Bahan Chili Oil ............................................................... 35 30.! Kebutuhan Bahan Black Fungus Soup ............................................. 35 31.! Kebutuhan Bahan Steamed Sea Bass ................................................ 36 32.! Kebutuhan Bahan Nasi Putih ............................................................ 36 33.! Kebutuhan Bahan Quail Eggs Chop Suey ........................................ 37 34.! Equipment .......................................................................................... 38 35.! Utensils .............................................................................................. 38 DAFTAR GAMBAR No Judul Gambar Halaman 1.! Cara Pembuatan Jiao Zi ........................................................................ 39 2.! Cara Pembuatan Chili Oil ..................................................................... 45 3.! Cara Pembuatan Black Fungus Soup ................................................... 48 4.! Cara Pembuatan Steamed Sea Bass ...................................................... 52 5.! Cara Pembuatan Nasi Putih .................................................................. 54 6.! Cara Pembuatan Quail Eggs Chop Suey .............................................. 55 7.! Dokumentasi Mise en Place ................................................................ 61 8.! Dokumentasi Pelaksanaan Kegiatan Food Presentation ...................... 62 9.! Dokumentasi Kegiatan Presentasi Produk Appetizer ........................... 63 10.! Dokumentasi Kegiatan Presentasi Produk Soup ................................... 64 11.! Dokumentasi Kegiatan Presentasi Produk Main Course ...................... 65 12.! Dokumentasi Kegiatan Diskusi Dengan Tim Panelis .......................... 66 BAB I PENDAHULUAN A.! Latar Belakang Makanan merupakan bagian terpenting di dalam kehidupan manusia. Berbagai macam makanan dari seluruh penjuru dunia memiliki ciri khas dan cita rasa yang beragam. Masakan China adalah salah satu makanan yang
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